The Best Champagne Pairings

Champagne is delicious alone, but even better when smartly partnered up with a delicious bite. From chilled peach soup to crispy udon noodles, these incredible recipes make perfect pairings for Champagne. Whether you're looking for a brunch-friendly bubbly or need pairing ideas for classic appetizers, these flavorful recommendations will enhance the flavor of both the champagne and your food.

Champagne is delicious alone, but even better when smartly partnered up with a delicious bite. From chilled peach soup to crispy udon noodles, these incredible recipes make perfect pairings for Champagne. Whether you're looking for a brunch-friendly bubbly or need pairing ideas for classic appetizers, these flavorful recommendations will enhance the flavor of both the champagne and your food.

"We created this dish as an homage to Jay-Z. He inspires us," says Mario Carbone about the rapper and cofounder of the Roc-A-Fella record label. "The original dish was named for John D. Rockefeller. He was money back then, and to us, Jay-Z is money in New York City now." Carbone tops the oysters with a tangy vinegar-shallot mignonette, plus a Champagne-infused foam and frozen Champagne grapes.

Dipping a crispy toast finger (the French call it a mouillette) in a soft egg yolk has to be one of life's great pleasures. "When I was a kid, I loved it," says Jean-Georges Vongerichten. Evidently, he's still fond of it because he has created an adult version that's elegant enough to serve as a first course at a dinner party: He wraps smoked salmon around half of the toasts and sprinkles the rest with grated Parmigiano-Reggiano, so it melts and forms a salty crust when baked.

Chef Jason Franey makes this sweet and tangy summer soup by marinating fresh peaches overnight with dried apricots, honey, vinegar and olive oil and then pureeing the mixture. Since peaches can vary in flavor, Franey suggests seasoning with vinegar to taste as you puree.

F&W's Emily Kaiser created these crispy hush puppies—cornmeal dumplings—by adapting a recipe from chef Susan McCreight Lindeborg. Emily serves them with a version of the creamy French sauce remoulade, which she spikes with Tabasco and a little ketchup.

Joanne Chang's mother used to make hard-boiled eggs for dinner: She would add them to the beef or chicken she was braising in soy. This is Joanne's riff on those eggs, made spicy with hot sauce and wasabi.

Inspired by the classic combination of bagels with lox and cream cheese, Tory Miller devised this variation using smoked, locally raised trout and homemade English muffins. It would be equally good on other breads, such as a baguette, or even the bagel that inspired it.

Inspired by a snack served at Japanese restaurants, Marcia Kiesel boils udon noodles until they are just al dente, then ties them into small bundles and quickly fries them in a shallow layer of vegetable oil. They are addictively crunchy.